Here is another cake recipe. I love spice cake; it gives me a warm & cozy feeling; perfect for the end of a winter’s day with a great cup of hot coffee or hot apple cider.
3 cups cake flour
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 cup Earth Balance or your choice of non-dairy butter substitute*
1/4 cup butter-flavored Crisco*
2 cups sugar
1/2 teaspoon salt
1 1/4 cup “buttermilk”
Optional: 2 cups raisins (plumped in hot water & well-drained)
1 teaspoon lemon juice
1 1/4 cup soy milk
Cream Cheese Frosting
1/2 cup powdered sugar
1/2 cup cream cheese
1/2 teaspoon vanilla extract
small splash almond extract
3 tablespoons milk (cashew or almond) (use orange juice for additional flavor)
Preheat oven to 350°F.
Make “buttermilk” – add lemon juice to a 2 cup measuring cup; add soy milk to 1 1/4 cup line; set aside.
Combine the flour, baking powder and spices; set aside.
Cream together the butter, crisco, sugar & salt; add eggs, 1 at a time.
To the creamed mixture, alternately add the flour mixture and the “buttermilk”. If using; mix in raisins.
Pour into well-greased bundt pan & bake in 350°F for 55-65 minutes or until toothpick inserted in center comes out clean. Cook in pan 10 minutes; carefully loosen from pan & place on cake plate. Carefully remove pan from cake; cool completely.
To make cream cheese frosting, beat powdered sugar & cream cheese until smooth; add in extracts & mix well. Add milk (oj) 1 tablespoon at a time until you get the desired thickness. Pour over cooked cake.
* Best Baking Tip: Using all EB or other butter substitute will make your baking hard; using 1/2 butter substitute & 1/2 butter crisco will give a softer result
What is your favorite cake flavor? Comment & let me know.